Shredded Chicken Tacos with Herb Sour Cream, Feta and Avocado

These shredded chicken tacos are a little bit different take on your typical chicken taco. One of the great things about tacos is their flexibility and how easy it is to fuse the origins of a taco with another cuisine. This taco is more Mediterranean than Mexican, and I enjoyed the twist.

The taco starts with seasoned, cooked and shredded chicken breast with some browned onions and chilies added for extra flavor. They are topped with sliced red onion, fresh avocado, crumbled feta and a creamy herb sour cream sauce. Parsley and cilantro, as well as garlic and shallot flavor the sauce so it more than just your average sour cream. We added some hot sauce for serving, although the serrano pepper in the chicken was decently spicy.

Shredded Chicken Tacos with Herb Sour Cream, Feta and Avocado

Seasoned shredded chicken tacos with red onion, avocado, shredded lettuce topped with herb sour cream

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Lunch, Main Course

Servings 6 servings

Ingredients

  

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For the chicken:

• 1 lb chicken breast
• 2 tbsp oil
• 1 serrano sliced thinly
• 1/2 red onion sliced thinly
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chipotle chili powder
• 1 tsp salt to taste
• fresh black pepper

For the sauce:

• 1/4 cup mayo
• 1/4 cup sour cream
• 1 shallot minced
• 2 tbsp chopped fresh parsely
• 2 tbsp chopped fresh cilantro
• 1 clove garlic minced
• 1 tbsp olive oil
• 2 tsp red wine vinegar
• salt and pepper to taste

To serve:

• flour tortillas
• sliced red onion
• sliced avocado
• crumbled feta
• shredded romaine

Instructions

 

• Combine the ingredients for the sauce and mix well. Taste and adjust the seasoning to your liking. Set aside.
• Cut the chicken breasts into a few pieces. Place oil in a skillet and heat over medium high heat. Place the chicken in the skillet and sprinkle with the salt, pepper and spices. Allow the chicken to brown, then flip and brown the other side. Add a few tbsp of water to the pan and cover and allow it to cook until fully cooked. If the pan is getting dry, add a bit more water. You want to keep the chicken moist. When it is done, allow to cool a bit and then shred it.
• In the pan you cooked the chicken in, add another tbsp of oil and add the red onion and pepper and sauté until browned. Add the shredded chicken and mix well and taste. Add salt if needed.
• Heat the flour tortillas in a skillet until warm. Top a tortilla with shredded chicken, red onion, lettuce, avocado, feta and some sauce and serve.

Keyword Chicken, Lunch, Main Dish

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